A recent international study led by researchers from Ben-Gurion University of the Negev has revealed that maintaining blood sugar levels is a crucial mechanism connecting diet to the slowing of brain aging. This significant research, published in The American Journal of Clinical Nutrition, involved 300 participants and is considered one of the largest and longest brain MRI trials globally.
Age-related brain degeneration, characterized by neuron loss and shrinkage of brain tissue, naturally occurs as people age and can contribute to cognitive decline and various neurological issues. “Not all 70-year-olds have the same cognitive abilities, as brain age differs among individuals,” explained Professor Iris Shai. While genetics play a role, lifestyle factors are also pivotal in influencing brain age, which was the focus of this study.
The researchers conducted an experiment at the Negev Nuclear Research Center, dividing the 300 participants into three dietary groups. Although brain aging cannot be halted, the team, including doctoral student Dafna Pachter, explored the effects of an 18-month dietary intervention on these aging processes. Shai noted that brain aging accelerates around age 50, resulting in more noticeable cognitive decline.
The anatomical changes associated with brain aging are primarily seen in the shrinking of the hippocampus, which is vital for memory. Shai pointed out that common forgetfulness, like misplacing keys, can indicate a reduction in hippocampal volume after age 50. Additionally, an increase in cerebrospinal fluid in the brain’s lateral ventricles serves as another indicator of natural brain aging.
Despite these inevitable changes, Shai emphasized that brain aging can be influenced by diet. The study compared participants’ brain ages to their chronological ages, using MRI measurements taken before and after the dietary intervention to assess changes in specific brain region volumes. Some individuals showed brain ages that differed from their chronological ages.
The team utilized NeuroQuant, an FDA-approved automated tool, to analyze MRI data and examine the link between the Mediterranean diet and brain aging. Their previous study had shown that a green Mediterranean diet—rich in Mankai and green tea—could reduce brain atrophy by 50%. The current findings underscore blood sugar control as a key factor linking diet to the health of critical brain regions involved in cognitive function, motor control, and sensory processing.
Shai highlighted the importance of these findings for everyone, not just those with high blood sugar. Individuals with diabetes are known to face a significantly higher risk of dementia due to elevated blood sugar levels, which can damage brain cells over time. The study pointed out that advanced glycation end-products (AGEs) form when sugars bind to cellular proteins, leading to reduced blood supply and elasticity in blood vessels, which adversely affects brain health.
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